Judy Joo’s Korean Recipes

Judy Joo’s Korean Recipes

 
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JINJUULEP
Makes 1 Drink
Ingredients:
6 large perilla leaves (ggaennip), also known as sesame leaves
8 teaspoons blended Scotch whisky
7 teaspoons Red Plum Soju Infusion (SEE BELOW)
1 tablespoon Simple Syrup (SEE BELOW)
Confectioners’ sugar, for garnish

Directions:
1. Combine 5 of the perilla leaves, the whisky, soju infusion, and simple syrup in a stainless-steel cup and fill halfway with crushed ice.

2. Stir well until frost forms on the cup.

3. Top with crushed ice and garnish with the remaining perilla leaf and a dusting of confectioners’ sugar.

Simple Syrup
Makes about 1/3 Cup
Ingredients:
¼ cup sugar
¼ cup water

Directions:
1. In a very small saucepan, combine the sugar and 1/4 cup water and simmer until the sugar has dissolved. Let cool completely.

Red Plum Soju Infusion
Directions:
1. Fill a 1 1/2-liter jar with a tight-fitting lid halfway with halved pitted unpeeled red plums.

2. Fill the jar with soju, cover, and let sit at room temperature for at least a day and up to a week, making sure the soju covers the fruit. Keep refrigerated. Strain before serving.

 

STIR-FRIED SWEET POTATO NOODLES (JAPCHAE)
Serves 6
Noodles Ingredients:
1 pound sweet potato noodles (dangmyun)
2 tablespoons soy sauce
Eggs Ingredients:
1 teaspoon vegetable oil
Pinch of kosher salt or sea salt
2 large eggs, lightly beaten with a splash of water
Shrimp Ingredients:
1 tablespoon vegetable oil
2 large cloves garlic, grated or minced
24 jumbo shrimp, peeled (including tails, if desired) and deveined, and patted dry
Kosher salt or sea salt
1 tablespoon mirin

Vegetables Ingredients:
1 tablespoon vegetable oil
1 large onion, thinly sliced
12 cremini, button, or shiitake mushrooms, stemmed and sliced
1 large carrot, julienned
1 (5-ounce) package baby spinach
3 scallions, cut into 2-inch pieces

Sauce Ingredients:
2 tablespoons sugar
2 tablespoons toasted sesame oil
2 tablespoons crushed roasted sesame seeds
1 tablespoon soy sauce
2 teaspoons kosher salt or sea salt
Ingredients for Serving:
½ scallion, cut lengthwise into thin strips, soaked in ice water until curled, and then drained
Black sesame seeds

Noodles Directions:
1. Bring a large pot of water to a boil.

2. Add the noodles and cook according to the package directions until soft. Briefly rinse in cold water and then drain well.

3. Transfer to a large bowl, toss with the soy sauce until coated, and set aside.

Eggs Directions:
1. In a medium nonstick skillet, heat the oil over medium heat.

2. Beat the salt into the eggs, then add the egg mixture to the skillet, swirling to evenly coat the bottom.

3. Cook, without touching, until the egg is set but just barely browned on the bottom, about 2 minutes.

4. Flip and continue to cook until the bottom is set, again trying not to get too much color on the egg, 15 to 20 seconds more.

5. Slide onto a cutting board, carefully roll into a log, and cut crosswise into thin strips.

6. Set the egg strips aside and wipe out the skillet.

Shrimp Directions:
1. Add the oil to the skillet and heat over medium-high heat.

2. Add the garlic and cook, stirring often, until fragrant, about 10 seconds. Don’t let the garlic brown.

3. Add the shrimp, season with salt, and cook, stirring often, until the shrimp are barely pink, about 11/2 minutes.

4. Add the mirin and cook, stirring often, until the shrimp are cooked through, about 3 minutes more.

5. Transfer the shrimp mixture to a bowl.

Vegetables Directions:
1. In the same skillet, heat the oil over medium heat. Add the onion and cook, stirring often, until slightly softened, about 1 minute.

2. Add any juices from the bowl of shrimp and toss to coat.

3. Add the mushrooms and carrot and cook until slightly softened.

4. Add the spinach in handfuls, tossing with the other ingredients and adding more as it wilts.

5. Cook until all the spinach is wilted, 2 to 3 minutes.

6. Add the scallions and drained noodles and toss together.

Sauce Directions:
1. Add the sugar, sesame oil, sesame seeds, soy sauce, and salt to the skillet.

2. Toss well and cook until the noodles are heated through and glossy, about 2 minutes.

3. Add the egg strips and shrimp and gently toss.

4. Transfer to a platter, top with the scallion curls and sesame seeds, and serve immediately.

KIMCHI PULLED PORK DISCO FRIES
Serves 4 to 6.
Ingredients:
1 pound frozen shoestring French fries
¾ teaspoon cornstarch
¾ cup chicken stock
1 tablespoon vegetable oil
1 cup Korean Pulled Pork (SEE BELOW)
Kosher salt or sea salt
¾ cup grated sharp cheddar or Gruyère cheese
¾ cup drained Cabbage Kimchi (SEE BELOW), finely chopped
½ cup sour cream
1 tablespoon Sriracha sauce
¼ cup chopped red onion
8 to 10 slices pickled jalapeños, drained
Handful of chopped fresh chives, for serving (optional)

Directions:
1. Cook the french fries according to the package instructions.

2. Meanwhile, in a small bowl, whisk the cornstarch into the stock and then set the slurry aside.

3. In a medium nonstick skillet, heat the oil over medium-high heat. Add the pork and cook, stirring occasionally, until heated through, about 3 minutes.

4. Stir the slurry into the pork and cook, stirring, until the mixture thickens, about 2 minutes, and then keep warm.

5. When the fries are almost ready, preheat the broiler and position a rack 4 to 5 inches from the heat source.

6. Transfer the fries to a large shallow baking dish or broiler-safe platter and season with salt.

7. Sprinkle the cheese on top and broil until the cheese melts, about 1 minute.

8. Spread the pork mixture on top, followed by the kimchi.

9. Spoon small dollops of the sour cream all over, drizzle with the Sriracha, and top with the onion, jalapeños, and chives, if using.

10. Eat the disco fries before they get all soggy.

CABBAGE KIMCHI (POGI KIMCHI)
Makes 1 gallon.
Ingredients:
8 cups warm water
1½ cups kosher salt or coarse sea salt
1 very large Korean cabbage or several heads napa cabbage (5 to 6 pounds total), bottom(s) trimmed, wilted and tough outer leaves discarded, and rinsed well
2 small onions, coarsely chopped
12 dried shiitake mushrooms
10 large dried anchovies (myulchi), head and guts removed
6 scallions, coarsely chopped
64 cloves garlic, 8 crushed and the rest left whole
1 (10-inch-long) piece dried kelp (dashima)
2½ cups gochugaru (Korean chile flakes)
14 tablespoons fish sauce
10 tablespoons salted shrimp (saewoo jeot), rinsed
4 tablespoons sugar
1 (7-inch) knob fresh ginger, peeled and chopped
3 carrots, julienned
12 scallions, cut into 2-inch pieces
7 ounces Korean white radish (mu) or daikon, peeled and julienned

Directions:
1. In a large bowl, stir together the warm water and 3/4 cup of the salt until the salt has dissolved; let the salted water cool. Meanwhile, partially cut the cabbage(s) in half lengthwise, starting from the root end and cutting about halfway to the top. Using your hands, pull the cabbage(s) apart to split in half completely. Repeat so that each half is halved in the same way, which keeps the leaves intact and whole.

2. Loosen the leaves of each wedge so that they are easy to spread. Sprinkle the remaining 3/4 cup salt over and between all the leaves, salting the core area more heavily. Put the cabbage into a large bowl (use two if they don’t fit) cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage; don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Let sit at room temperature for 6 to 8 hours, flipping the wedges halfway through.

3. Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges cut side down in a colander and let drain for at least 30 minutes. Meanwhile, in a small saucepan, combine the onions, mushrooms, anchovies, scallions, the 8 crushed garlic cloves, and the kelp and bring to a boil over high heat. Reduce the heat to maintain a simmer for 20 minutes. Strain the liquid, discarding the solids, and let the anchovy stock cool completely.
3, When the stock has cooled, in a food processor, combine the remaining garlic cloves, chile flakes, fish sauce, salted shrimp, sugar, and ginger and process until smooth. Add enough of the stock to make a smooth paste, about 2 cups total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, scallions, and radish.

4. Rub the spice paste all over the cabbage wedges and between each leaf. Pull the outermost leaf of each wedge tightly over the rest of the wedge, forming a tidy package. Pack the wedges into one or more glass or other nonreactive containers with a tight-fitting lid (see Tip, below). Press a piece of plastic wrap directly on the surface of the kimchi, then cover. The kimchi can be eaten at this young stage or after it sits at room temperature and starts to get sour and “bubble,” 2 to 3 days. Store the kimchi in the refrigerator, where it will continue to ferment at a slower pace. I like to age mine at least 2 weeks, but it really is up to preference. Cut the kimchi before serving.

TIP: While large glass jars or Korean earthenware containers are preferred for storing kimchi, they’re not always easy to find. Look in the housewares section of Korean markets for glass or plastic kimchi containers, which have become popular. You can also use any sturdy BPA-free plastic or other nonreactive container with a tight-fitting lid. You’ll need a container or containers with a total capacity of 1 gallon for the kimchi.

KOREAN PULLED PORK
Makes about 6 cups.
Ingredients:
½ cup orange juice
2 tablespoons soy sauce
2 tablespoons doenjang (Korean soybean paste)
2 tablespoons gochujang (Korean chile paste)
1½ teaspoons gochugaru (Korean chile flakes)
3 limes, halved
4 pounds boneless pork butt, cut into 2- to 3-inch pieces and trimmed of excess fat
1 large onion, quartered
1 large navel orange, halved
5 cloves garlic, smashed
1 (2-inch) knob fresh ginger, thickly sliced and smashed
Kosher salt or sea salt
Freshly ground black pepper

Directions:
1. Preheat the oven to 300°F.

2. In a large, wide, oven-safe heavy-bottomed pot, whisk together the orange juice, soy sauce, soybean paste, chile paste, chile flakes, the juice of 1 lime, and 2 cups water until smooth.

3. Add the pork, onion, orange halves, garlic, and ginger and stir to combine. Bring to a boil over high heat and then reduce the heat to maintain a simmer for about 10 minutes. Cover the pot and transfer to the oven.

4. Cook, stirring halfway through, until the meat is very tender and falls apart easily, 2 to 21/2 hours. Using a slotted spoon or tongs, transfer the meat to a large shallow bowl. Pass the braising liquid through a fine-mesh strainer into another large, wide, heavy-bottomed pot (or strain it into a bowl and then return it to the same pot), discard the solids, and skim off the fat. Bring the liquid to a gentle boil and cook until it has reduced by half (about 11/4 cups), 10 to 15 minutes. Set aside.

5. Preheat the broiler and position a rack 4 to 5 inches from the heat source. Line a baking sheet with aluminum foil. When the pork is cool enough to handle, coarsely shred the meat with your fingers or two forks, discarding any bits of fat.

6. Transfer the pork to the prepared baking sheet. Drizzle with the reduced liquid, season with salt and pepper, and gently toss. Spread the pork in an even layer and broil until the meat is lightly charred and crisped in spots, about 6 minutes.

7. Squeeze the juice from the remaining 2 limes (or to taste) over the pork, toss, and serve.

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